Stuffed Zucchini Flowers Recipe

Ingredients:

• 12 zucchini flowers, stems removed
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh basil
• 1 egg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• 1/2 tsp baking powder
• 1/4 tsp salt
• Vegetable oil for frying

Instructions:

1. In a medium bowl, mix together ricotta cheese, parmesan cheese, garlic, basil, egg, salt and pepper.
2. Gently fill each zucchini flower with about 2 tablespoons of the ricotta mixture. Carefully twist the ends of the flowers to close them, being careful not to tear them.
3. In a large heavy saucepan or deep fryer, heat vegetable oil to 375°F (190°C).
4. In a separate bowl, whisk together the flour, water, baking powder and salt until smooth.
5. When the oil is hot enough, dip each stuffed zucchini flower into the batter and carefully add to the hot oil, a few at a time. Fry until golden brown, about 2-3 minutes per side, turning once.
6. Using a slotted spoon, remove the fried zucchini flowers from the oil and drain on paper towels.
7. Serve hot.

Verdict:

These stuffed zucchini flowers are simply delicious and perfect as an appetizer, side dish or even main meal. The creamy ricotta filling perfectly complements the delicate zucchini flowers, while the crispy batter adds a satisfying crunch. A must-try recipe for any foodie!

Serving Suggestions:

Serve the stuffed zucchini flowers hot with a side of marinara sauce or garlic aioli. Alternatively, top with a sprinkle of extra parmesan cheese and some fresh cherry tomatoes for a burst of color. Pair with a crisp white wine or fruity red for a complete dining experience. Enjoy!